Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
When the weather starts cooling down, finding a filling dinner that warms you up from the inside out becomes a top priority. Between work, errands, and family commitments, the last thing anyone wants is to spend hours in the kitchen preparing a complicated meal. That’s where this sweet potato beef stew comes in – it’s a cozy, satisfying dish that practically cooks itself. With tender chunks of beef, hearty sweet potatoes, and a rich broth that develops as it simmers, this stew is perfect for those busy weeknights when you want something homemade but don’t have the energy for anything fancy.
Possible Ingredient Alternatives
Top sirloin steak can be replaced with chuck roast or stew meat for a more economical option. These cuts are well-suited for slow cooking and will become tender during the stewing process. Adjust cooking time as needed to ensure the meat is fully tender. For a vegetarian version, use firm tofu or seitan, reducing cooking time accordingly.
Sweet potato can be substituted with butternut squash or pumpkin for a similar texture and sweetness. These alternatives offer comparable nutritional benefits and work well in stews. Cut into similar-sized cubes to maintain even cooking.
Red wine can be replaced with additional beef broth or pomegranate juice for an alcohol-free version. These substitutions will still provide depth of flavor to the stew. If using pomegranate juice, start with a smaller amount and adjust to taste, as it may be sweeter than wine.
| Preparation Time | 15-20 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 75-95 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 160-180 g
- Fat: 80-90 g
- Carbohydrates: 150-160 g
Ingredients
- 2 tablespoons olive oil
- 2 pounds diced top sirloin steak
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 medium sweet onion, chopped
- 1 medium carrot, peeled and chopped
- 2 celery ribs, chopped
- 3 cloves garlic, finely chopped
- 8 ounces cremini mushrooms, cut into quarters
- 1/4 cup plain flour
- 2 tablespoons tomato concentrate
- 1/2 cup dry red wine
- 4 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 large sweet potato, about 1.5 pounds, peeled and cubed into 1/2-inch pieces
- 2 tablespoons freshly chopped parsley leaves
Step 1: Brown the Diced Steak
In a large stockpot or Dutch oven, heat olive oil over medium heat.
Season the diced steak generously with salt and pepper.
Working in batches to avoid overcrowding, add the steak to the stockpot.
Cook for about 6-8 minutes, stirring occasionally, until the steak is evenly browned.
Once browned, remove the steak from the pot and set it aside.
Step 2: Sauté the Vegetables
Add diced onion, carrot, and celery to the same pot.
Cook the vegetables, stirring occasionally, until they become tender, which should take about 3-4 minutes.
This will create a flavorful base for your stew.
Step 3: Add Mushrooms and Garlic
Incorporate the minced garlic and quartered mushrooms into the pot with the vegetables.
Cook, stirring occasionally, until the mushrooms are tender and browned, approximately 3-4 minutes.
Step 4: Create the Flavor Base
Whisk in flour and tomato paste until they are lightly browned, about 1 minute.
This step will help to thicken the stew and add depth of flavor.
Stir in the dry red wine, making sure to scrape up any browned bits from the bottom of the pot to incorporate into the mixture.
Step 5: Combine and Simmer
Add beef stock, thyme sprigs, bay leaves, and the previously browned steak back into the pot.
Bring the mixture to a boil, then lower the heat to a simmer.
Allow it to simmer until the beef becomes very tender, approximately 30 minutes.
Step 6: Add Sweet Potatoes and Finish Cooking
Stir in the chunks of sweet potato and continue simmering the stew.
Cook until the sweet potatoes are just tender and the stew has thickened to your desired consistency, about 20 minutes more.
Before serving, you may want to remove the thyme sprigs and bay leaves for a smoother dining experience.
